1. Combine all dry ingredients for the corn cakes, in a large bowl. 2. Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high. 3. Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches. 4. While the corn cakes are cooking, mix all the ingredients for the avocado salsa. 5. Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side! 6. * If making as a side dish, use a 1/4 cup scoop! ---------------------------------------------------------------------------
Nutrition
Ingredients
